1. Unit 2 – Fluids Chapter 7 Outcomes #

2. Key Terms – Chapter 7 boiling boiling point concentration condensation
evaporation
flow rate
fluid
freezing point
gas
liquid
melting
melting point
solid
solidification
viscosity

3. The Particle Theory of Matter (review)
All matter is made up of very tiny particles.
All particles in a pure substance are the same but different from another substance.
There is space between the particles.
The particles are always moving. They move faster if they gain energy.
There are attractive forces between the particles. Some strong; some weak.

4. 3 STATES OF MATTER... A REVIEW
Shape
Volume
Particle
Arrangement
Movement
Solid
Definite
Close
Vibrate
Liquid
Indefinite
Free Flowing
Gas
Far Apart
Random
Video Clip

6. Any form of matter that flows. Liquids and gases are fluids.
Solids are NOT!

7. WE USE FLUIDS EVERYDAY…
Food fluids (syrup)
Cleaning fluids (water)
Bodily fluids (blood)
Industrial fluids (air in tires, lubricants)
Can you name more?

8. VISCOSITY A measure of a fluid’s resistance to flow.
The thickness or thinness of a fluid.
A fluid that is viscous is the one that is NOT “runny” (flows slowly).

9. Friction resists movement.
VISCOSITY& FRICTION
Friction resists movement.
The greater the friction between particles, the greater the viscosity.

10. Viscosity is important in our everyday lives.
Example: The thickness or thinness of our pancake batter or motor oil in our skidoos
Number the fluids below with 1 being the least viscous and 4 being the most viscous.

11. FLOW RATE The speed at which a fluid flows from one point to another.
Examples:
Slow Medium Fast
Corn syrup Dish liquid Water

12. Comparing viscosity and flow rate

13. FACTORS THAT AFFECT VISCOSITY
Temperature:
As you increase temperature, you decrease a fluid’s viscosity. As you decrease temperature, you increase a fluid’s viscosity.
Example: As the temperature of molasses is increased it flows faster: Low viscosity!
(PTM: particles are constantly in motion. As they acquire more energy, they move faster. As liquids are heated the particles move faster and further apart).
The opposite is true of gases.

14. At room temperature
As the temperature of molasses is increased it flows faster: low viscosity
As the temperature of cooking oil is decreases it flows slower: high viscosity

15. Concentration:
The amount of a substance dissolved in a specific volume.
Increasing the concentration, increases the viscosity.
(PTM: There is empty space between the particles).
Example:
Skim milk 1% milk 2% milk  whole milk  cream

16. Attractive Forces:
If the attractive forces are strong, it is difficult for the particles to pull away, therefore the fluid flows slowly and is more viscous.
Can stick to each other or the container
(PTM: There is a force of attraction between particles that can be either strong or weak).

17. Particle size:
The smaller the particle size, the faster the fluid flows and is less viscous.

18. Core Lab #3: Flow rates of liquids
Core STSE: Cleaning Fluids